Chestnut Free Smoky Paprika Quinoa and Mango Salad
Bright, smoky, and loaded with fresh produce, this quinoa salad is the kind of dish that looks like it took serious effort but comes together with minimal fuss. Juicy diced mango brings natural sweetness that plays beautifully against the smoked paprika and cumin in the lime dressing, while crisp cucumber and red bell pepper keep every bite lively. The quinoa is cooked low and slow until each grain is fluffy and dry, so it soaks up that tangy, spiced dressing without turning mushy. A handful of dry-roasted pumpkin seeds scattered over the top adds a satisfying crunch and a subtle nuttiness — and since the recipe relies entirely on seeds rather than tree nuts, anyone avoiding chestnuts or other nuts can dig in without a second thought. Everything here is straightforward pantry and produce-aisle stuff, so there's no need to scrutinize labels for hidden nut-based ingredients. It works beautifully as a light lunch, a vibrant side at a summer cookout, or a make-ahead meal prepped a couple of hours in advance — just hold the pepitas until you're ready to serve so they stay perfectly crisp.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the quinoa
- 1 cup quinoa, rinsed
- 2 cups water
- ¼ tsp salt
For the dressing
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ¼ tsp salt
- ¼ tsp black pepper
For the salad
- 2 ripe mangoes, peeled and diced (about 2 cups)
- 1 red bell pepper, diced
- 1 english cucumber, diced
- 3 scallions (green tops only), thinly sliced
- ¼ cup fresh cilantro, roughly chopped
- ¼ cup dry-roasted pumpkin seeds (pepitas)
Instructions
- 1
Combine the rinsed quinoa, water, and 1/4 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook until the water is fully absorbed and the quinoa's germ rings are visible, about 13–15 minutes.
- 2
Remove the saucepan from the heat and let the quinoa steam, covered, for 5 minutes. Uncover, fluff with a fork, and spread onto a large plate or sheet pan to cool for at least 5 minutes — the grains should feel dry and separate, not clumped.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!